Gluten is a protein that is found in rye, wheat, oats, and barley. While most people’s bodies handle gluten well, some people are intolerant of gluten, usually because of a condition called celiac disease. When people with celiac disease eat gluten, the protein damages the intestines and can lead to malnutrition.

People with celiac disease must follow a gluten free diet for their entire lives. This means avoiding foods such as grains, pastas, and cereals. Many processed foods also include gluten and should be avoided. The website Celia.com offers advice as to which foods are gluten free (safe). It also offers recipes and gluten-free products for consumption.

Most people with celiac disease struggle with excessive weight loss. Their challenge is to gain weight on a gluten free diet. A minority of celiac sufferers, however, are obese. Losing weight can be a real challenge for them as their diet is already so restrictive.

Dietitians encourage people trying to lose weight on a gluten free diet to avoid foods that cause the blood sugar to rise too quickly. As more people have been diagnosed with celiac disease, products like gluten-free brownies and crackers have become more available. But these foods can cause a sharp spike in blood glucose levels. It’s better to focus on foods that are high in proteins and low on the glycemic index.

Another important weight loss tool in a gluten free diet is portion control. Because people typically do eat more lean foods on a gluten free diet, they may be tempted to ignore exactly how much of these foods they are eating. Cut calories by sticking to reasonable portions.